Your lipstick stains on the front lobe of my left side brains
I knew I wouldn't forget you, and so I went and let you blow my mind
"What are we having for dinner?' he asked as he slid up behind her and gave her a kiss on the neck.
"Well that depends, what would you like?" She turned to kiss him. Facing each other they smiled. She ran her fingers through his hair, still thick although the years had turned it grey, but when she looked at him she saw it dark and sensous as it had been in his youth. The texture of his hair, the scent of his skin, were so familiar as if it hadn't been almost 4 decades since they first met. Fate seemed to have more of a understanding of their relationship then they ever did. They had met at a school dance when she was Sophmore and he was Junior. She was coquettish giggles and he played off her teasing with humorous responses. High school lasts an eternity and life lay in wait, in the end they went their separate ways, until fate intervened the second time.
Your sweet moon beam, the smell of you in every single dream I dream
I knew when we collided, you're the one I have decided who's one of my kind
Life's twists and turns pulled at them and fifteen years later she was working as a caterer, her days an endless cycle of food planning, prep, and orchestrating parties. Failed relationships had left her wary and cynical. The catering put her at the center of social events and when men approached they felt the bite of her ascerbic tongue. She could dice them up into little pieces and move quickly on. Her business demanded focus and a clear head, no time for exhausting games of love, until fate reminded her of her heart.
It was just another job until that moment when she stopped scanning the food on the buffet, stopped checking to see that everything was in its place, stopped for one moment to see what was right in front of her. There he was. His eyes, his hair, his smile. Sixteen years melted into a day, and after a single chance encounter, yesterday moved into tomorrow and they were together again. For a while. The innocence of youth had melded into broken hearted apprehension and two demanding careers allowed them to avoid facing that.
You see, I can be myself now finally, in fact there's nothing I can't be
I want the world to see you be with me
Fate has a way of waking us up even when we are convinced of our superior wisdom. A personal tragedy can open your eyes to the person who has been beside you in spirit from the beginning. A chance encounter, a renewed friendship and you realize you have always been together in one way or another.
I don't want to miss a single thing you do tonight
BETTER WITH AGE LENTIL SOUP
1 white onion, diced
3 cloves of garlic, minced
1 - 2 Tablespoon of olive oil
1-2 teaspoons of green chili sauce or hot sauce (my fave is Mama Trujillo's Green Chili Sauce)
Saute the onion and garlic in oil until transparent. Stir in green chili sauce. Let cook one more minute. Take out of pan and puree until it becomes a paste.
1 - 2 sweet potatoes (depending on size), peeled and cut into cubes
1 cup vegetable stock
Put cubed sweet potatoes and stock into pan. Cook until sweet potatoes are tender. Separate potatoes from stock and save the stock for later. Puree potatoes and add to onion/garlic mixture.
1 cup red lentils
2 cups or more vegetable stock (Add enough to fully cover lentils. Add leftover stock to pan first, then add the additional stock or water)
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon cumin
Mix together and cook until lentils are tender. Adding additional stock or water if necessary. Stir in sweet potato/onion mix. Let simmer a little longer. Soup should have a smooth consistency with a slight texture from the lentils. Check seasonings.
2 sorrel leaves, chiffonade
Serve hot soup in bowls and garnish with sorrel
ITS COMPLICATED TURNIP & YUMMY PEPPER SALAD (for 2)
small bag of micro greens (found at Farmer's Markets)
4 yummy peppers (bite size orange sweet peppers), sliced into thin rings
2 scallions, diced
2 medium turnips, peeled and sliced into circles about 1/8 in thick
1 Tablespoon butter
Fig & Walnut Savory Balsamic Vinaigrette by Lucini (this makes it fast and easy and I love their vinaigrettes!)
Take 2 salad plates and put a handful of micro greens on each. Scatter the yummy peppers & scallions over the greens.
Melt the butter in a skillet and lightly saute the turnips on both sides. Let cool slightly and lay a few slices on each salad (you may have a few slices left over). Drizzle vinaigrette over and enjoy.
FOLLY OF YOUTH CAPELLINI & SPAGHETTI SQUASH
1 lb capellini (thin spaghetti pasta)
1 spaghetti squash, baked in the oven till tender, then prepped and seeded
3 cloves garlic, minced
1/2 c white wine
4 - 6 leaves basil, chopped
2 ripe tomatoes, cubed
1/2 c pecans, lightly toasted in olive oil and salted
small piece of semi-soft truffle cheese, crumbled
Prepare the spaghetti squash first and while the spaghetti squash is cooking saute the garlic in oil till golden. Save till later. Bake the spaghetti squash in a 400 degree oven for 30 -45 minutes or until the shell begins to collapse and the squash is tender. Take it out and let it cool enough to handle. Pull the hard skin off and clean it of seeds. While you are doing this set a large pot with salted water on the stove and bring to a boil. The pasta takes about 10 minutes to cook and you want to prepare these items as simultaneously as possible so they can be blended at the end while hot.
Before you begin cooking the pasta, chopped the tomatoes and set aside for later. Crumble the cheese into a bowl and set aside.
While the water is coming to a boil take the prepped squash and put into the skillet with garlic. Stir the garlic through the squash. Turn off heat.
Lightly toast pecans in olive or sunflower oil till golden. Grind a little sea salt over and stir through. Set aside.
When water is ready add pasta and cook til al dente. While the pasta is cooking add the white wine to the spaghetti squash mix and let it cook for a few minutes to heat through. Stir in basil and reduce heat. Drain the pasta and then return to pot and toss with spaghetti squash mixture. Serve immediately and top with fresh tomatoes, toasted pecans and cheese.
Bon Appetit!
